Currants, except for 7 panicles for decoration, wash and strip from the stems. Beat fat, sugar and vanilla sugar for about 10 minutes with the whisk of the hand mixer until creamy.
Stir in the eggs one by one. Mix flour, starch and baking powder. Sift the flour mixture onto the fat egg mixture and stir in. Stir in milk. Spread 1/3 of the dough into a greased springform pan (26 cm Ø).
Fold the currants and lemon zest into the remaining dough. Also put into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
Let the cake cool down. Wash the remaining currant panicles and roll in sugar. Decorate the cake with the currant panicles and mint leaves. Dust with icing sugar.